Butternut Squash al Forno

By: 

Co+op

Recipe Information

Total Time: 

55 minutes; 25 minutes active

Servings: 

6

Butternut squash becomes soft and sweet in the oven. With a tantalizing flavor of sage, layers of tangy tomato sauce, Asiago cheese and crunchy panko crumbs and parmesan, you’ll want to make this every fall.

Ingredients

• 1 cup panko crumbs
• 1 cup shredded parmesan cheese
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 2 1/2 pounds butternut squash, peeled and cubed
• 2 tablespoons fresh sage, chopped
• 2 tablespoons extra virgin olive oil
• 2 cups marinara sauce
• 2 cups shredded Asiago cheese

Preparation

1. Mix panko, parmesan, salt and 1 tablespoon of olive oil. Reserve.
2. Preheat oven to 400 degrees F. On a large sheet pan, place the squash cubes, sage and additional olive oil and toss to coat. Roast for 15 to 20 minutes, until tender when pierced with a paring knife.
3. Lightly oil a 13-by-9-inch baking pan. Spread 1 cup of marinara in the pan, arrange half of the squash evenly in the pan and cover with half of the asiago and the other cup of marinara. Sprinkle with the other cup of Asiago.
4. Sprinkle with panko mixture. Bake for 30 minutes, until golden brown.

Serving Suggestion

Serve with a crisp green salad.

Nutritional Information

420 calories, 23 g. fat, 45 mg. cholesterol, 1180 mg. sodium, 37 g. carbohydrate, 7 g. fiber, 21 g. protein